IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
NA - Nord America 9.970
EU - Europa 4.210
AS - Asia 3.820
SA - Sud America 956
Continente sconosciuto - Info sul continente non disponibili 414
AF - Africa 164
OC - Oceania 4
Totale 19.538
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Nazione #
US - Stati Uniti d'America 9.820
IT - Italia 1.742
SG - Singapore 1.501
CN - Cina 976
BR - Brasile 709
SE - Svezia 468
HK - Hong Kong 464
DE - Germania 346
RU - Federazione Russa 336
FR - Francia 314
FI - Finlandia 259
VN - Vietnam 235
GB - Regno Unito 205
UA - Ucraina 203
IN - India 140
BD - Bangladesh 106
AR - Argentina 82
CA - Canada 70
ID - Indonesia 59
CZ - Repubblica Ceca 54
IQ - Iraq 51
TR - Turchia 49
BE - Belgio 43
NL - Olanda 43
ES - Italia 42
MX - Messico 41
CO - Colombia 38
ZA - Sudafrica 37
PL - Polonia 35
IE - Irlanda 34
VE - Venezuela 34
PK - Pakistan 32
EC - Ecuador 31
JP - Giappone 31
CI - Costa d'Avorio 26
CL - Cile 20
SA - Arabia Saudita 20
TN - Tunisia 19
IR - Iran 18
KE - Kenya 17
MY - Malesia 17
MA - Marocco 16
PH - Filippine 16
GR - Grecia 15
EG - Egitto 14
PE - Perù 14
AT - Austria 12
PY - Paraguay 12
UZ - Uzbekistan 12
JO - Giordania 11
LT - Lituania 10
JM - Giamaica 9
DZ - Algeria 8
HU - Ungheria 8
PT - Portogallo 8
TW - Taiwan 8
UY - Uruguay 8
BO - Bolivia 7
HR - Croazia 7
NP - Nepal 7
PA - Panama 7
PS - Palestinian Territory 7
AZ - Azerbaigian 6
CH - Svizzera 6
ET - Etiopia 6
KR - Corea 6
RO - Romania 6
AE - Emirati Arabi Uniti 5
CR - Costa Rica 5
GE - Georgia 5
SY - Repubblica araba siriana 5
TH - Thailandia 5
AU - Australia 4
BH - Bahrain 4
HN - Honduras 4
OM - Oman 4
BG - Bulgaria 3
EU - Europa 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LB - Libano 3
MZ - Mozambico 3
NI - Nicaragua 3
TT - Trinidad e Tobago 3
BS - Bahamas 2
BW - Botswana 2
DK - Danimarca 2
GA - Gabon 2
IL - Israele 2
KN - Saint Kitts e Nevis 2
KW - Kuwait 2
LV - Lettonia 2
LY - Libia 2
NO - Norvegia 2
RS - Serbia 2
SN - Senegal 2
SV - El Salvador 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
Totale 19.107
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Città #
Fairfield 1.033
Ashburn 978
Singapore 724
Chandler 684
San Jose 591
Woodbridge 579
Houston 530
Jacksonville 476
Hong Kong 462
Seattle 397
Milan 379
Nyköping 367
Ann Arbor 362
Cambridge 345
Wilmington 334
Beijing 266
Council Bluffs 239
Rome 189
Roxbury 163
Bari 161
Nanjing 157
Lauterbourg 155
Lawrence 155
New York 135
Dallas 130
Munich 128
Los Angeles 122
Princeton 111
Helsinki 110
Des Moines 91
Santa Clara 90
Boardman 82
Ho Chi Minh City 82
Inglewood 67
San Diego 48
Buffalo 46
São Paulo 46
Nanchang 45
Brussels 43
Dearborn 42
Turin 40
Hanoi 39
Shenyang 39
Brooklyn 37
London 36
Figino 35
Jiaxing 34
Chicago 33
Jakarta 33
Moscow 33
Dublin 32
Naples 32
Hebei 31
Brno 29
Warsaw 29
Atlanta 28
Columbus 28
Frankfurt am Main 28
Bologna 27
Tokyo 27
Abidjan 26
Palermo 26
Belo Horizonte 25
Paris 24
Rio de Janeiro 24
Orem 23
Basingstoke 22
Olomouc 22
Dong Ket 21
Florence 21
Pune 21
San Francisco 21
Charlotte 20
Phoenix 19
Shanghai 19
The Dalles 19
Baghdad 18
Montreal 18
Stockholm 18
Brasília 17
Catania 17
Tianjin 17
Boston 16
Changsha 16
Chennai 16
Guangzhou 16
Nairobi 16
Amsterdam 15
Denver 15
Istanbul 15
Redwood City 15
Caracas 14
Washington 14
Dhaka 13
Toronto 13
Corato 12
Medellín 12
Padua 12
Taranto 12
Turku 12
Totale 12.506
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Nome #
Alimentazione, nutrizione e salute 550
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 277
Olive leaf extract as natural preservative 218
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 204
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 200
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 196
Nutritional characterization and shelf-life of packaged microgreens 194
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 185
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 184
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 183
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 178
Microgreens production with low potassium content for patients with impaired kidney function 177
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 176
Shelf life assessment of industrial durum wheat bread as a function of packaging system 175
Chemical and thermal evaluation of olive oil refining at different oxidative levels 174
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 171
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 171
Production and characterization of functional biscuits obtained from purple wheat 169
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 168
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 166
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 165
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 164
Effect of salt reduction on quality and acceptability of durum wheat bread 164
Use of olive leaf extract to reduce lipid oxidation of baked snacks 164
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 163
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 162
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 157
Sviluppo di burger a base di legumi 157
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 155
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 155
Il profilo aromatico dei taralli 154
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 153
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 151
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 149
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 149
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 149
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 147
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 147
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 146
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 144
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 141
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 141
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 141
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 140
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 139
Shelf life of stored not pasteurized olive-based pâtés 136
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 135
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 132
Influence of processing and storage time on the lipidic fraction of taralli 130
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 130
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 129
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 129
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 129
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 129
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 128
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 127
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 127
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 126
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 125
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 124
Has the use of talc an effect on yield and extra virgin olive oil quality? 124
Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits 124
FT-IR extra virgin olive oil classification based on ethyl ester content 124
Assessment of the variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits 123
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 122
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 118
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 117
Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions 115
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 115
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 113
Extraction and analysis of phenolic compounds of extra virgin olive oil by a deep eutectic solvent 113
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 113
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 112
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 112
Do the technological coadjuvants influence enzymatic activities during olive processing? 111
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 111
Effects of free fatty acids on the oxidative processes in purified olive oil 110
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 110
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 110
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 110
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 110
Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques 110
The oxidative state of olive oil used in bakery products with special reference to focaccia 109
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 108
Influence of the drying conditions on the volatile compounds of pasta 107
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 107
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 107
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 106
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 104
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 104
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 104
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 102
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 102
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 101
Talc effect on the volatiles of virgin olive oil during storage 101
Setup of an extraction method for the analysis of carotenoids in microgreens 101
Offshoots of globe artichoke: prospects as a traditional agri-food product of puglia (Southern Italy) 100
Qualità di frollini a ridotto contenuto in grassi saturi 100
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 97
Valutazione dell’accettabilità sensoriale di formulazioni innovative a base di olive 97
Totale 14.233
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Categoria #
all - tutte 81.041
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 81.041
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022983 0 0 37 71 55 72 48 85 62 64 164 325
2022/20231.980 290 189 155 136 248 269 18 186 350 30 58 51
2023/20241.035 70 141 45 54 79 253 58 36 49 61 73 116
2024/20252.842 135 61 255 118 98 248 204 299 137 123 380 784
2025/20265.912 812 304 367 678 648 291 663 184 588 521 194 662
2026/2027768 199 281 288 0 0 0 0 0 0 0 0 0
Totale 19.538